Salmon Dill Deviled Eggs & Cheese Tartlets

To avoid getting a grey ring around the yolks of your eggs, follow this cook method: cover eggs with cold water in a pot, bring to a boil, turn the heat off and cover for 14 minutes, plunge eggs into an ice bath until cool.

Salmon Dill Deviled Eggs

Ingredients:

12 hard-boiled eggs

8 oz. salmon filet

1 Tbsp. fresh minced dill

1/2 C. mayonnaise

1 tsp. Kosher salt

Instructions:

Salmon

In a large, straight-sided skillet, bring 3 C. of water to a boil. Reduce to simmer. Gently place salmon filet into the simmering water. Cover and cook until salmon is opaque throughout.; about 5 to 8 minutes. Remove salmon from the pan; remove the skin and allow to cool. Flake salmon into small chunks.

Filling

With a paring knife, slice each egg in half lengthwise and remove yolk. Place yolks in a medium mixing bowl. With your hands or a fork, mash egg yolks until finely crumbled. Add dill, mayo and salt and mix well. Add flaked salmon. gently stir to combine;being careful not to break up the salmon too much.

Stuff Eggs

Using a small spoon or piping bag, fill each egg half with about 1 Tbsp. of salmon filling.

Clabber Girl Corporation

We are leaders in leavening systems, striving to provide quality ingredients, deliver excellent customer service and supply trusted brands. We've been working on perfecting our formulas for over 150 years, and have the expertise to make your baking, whether it be in the home, at the restaurant or in a manufacturing facility, a perfect rise every time.